Spicy Scrambled Eggs | Ande Bhurji

Spicy Scrambled Eggs Recipe

In India, this spicy scrambled eggs recipe makes a great snack with a stack of parathas and a dab of chile sauce. But, more importantly, it’s fabulous for breakfast, and since not many people will have gone to an Indian restaurant for breakfast, it might come as a very pleasant surprise.–Rick Stein

LC Some Like It Spicy Note

If you’re the sort who likes things spicy, even very first thing in the morning, then this spicy scrambled eggs recipe is for you. Depending on just how hot you want your eggs, you can choose from any of several chile peppers, and even opt to keep the seeds in if desired. What can we say? Some like it spicy.

Spicy Scrambled Eggs Recipe

  • Quick Glance
  • 25 M
  • 30 M
  • Serves 2

Ingredients

  • 2 tablespoons vegetable oil
  • 1 to 2 small red onions, chopped (2 to 3 cups)
  • 1 to 3 fresh green chile peppers (such as jalapeño or serrano), finely chopped, with seeds if desired
  • 1/2 teaspoon coarsely ground black pepper
  • 3 tomatoes, diced
  • 6 large eggs
  • 1/2 teaspoon salt
  • 1 teaspoon toasted ground cumin seeds, or more to taste
  • 2 tablespoons chopped fresh cilantro
  • Parathas (Indian flatbread), to serve (optional)

Directions

  • 1. Heat the oil in a large skillet over medium to medium-high heat and cook the onions for 10 minutes, until softened and golden. Add the chiles and black pepper and sauté for 2 minutes. Stir in the tomatoes and cook, uncovered, until the tomatoes have softened and reduced to a jammy consistency and the tomato juices have evaporated, 5 to 10 more minutes.
  • 2. Meanwhile, beat the eggs in a bowl with the salt. When the tomatoes are softened and jammy, lower the heat under the skillet slightly and add the beaten eggs. Cook, without stirring, until the bottom of the eggs are set, 2 to 3 minutes. Using a spatula, gently lift and flip a portion of the egg mixture. Continue cooking and folding or stirring the eggs once or twice more until the eggs are almost set, 5 to 10 minutes more. Sprinkle the cumin over the eggs and gently fold it through. Remove from the heat and sprinkle with the cilantro. Serve with warm parathas, if desired.
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Mackenzie Campbell

Mar 30, 2014

I think the idea of Indian breakfast is fantastic. This spicy scrambled eggs recipe was an easy and exciting recipe and should definitely be a part of everyone's repertoire. Fair warning, beware the fumes from 2 to 3 jalapenos being sautéed over high heat! But it has a nice flavor, which I'm sure could be played around with using condiments. I used 2 jalapeno peppers, which I assumed would result in enough spice, and it did end up quite spicy, but if you REALLY like spicy then 3 would be fine. As far as the cooking description goes, cooking the tomatoes until they reached a "jammy consistency" was fine. Basically, the tomatoes just need to break down and the juices from the tomatoes need to cook out. Things needed to simmer for a bit in order for everything to break down without burning. Once I added the eggs, I gave them some time to set and then folded them gently into the mixture. This really became more of a stew, so the integrity of the eggs didn't really seem to matter after a while. All in all, I'd say they were done in 5 to 10 minutes. The spice and the flavor of this breakfast dish was a nice change of pace and didn't prove too difficult for a weekday morning preparation. This is a repeat recipe!

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Dawn E.

Mar 30, 2014

This spicy scrambled eggs recipe took me by complete surprise.  This is such an unusual combination of ingredients for a breakfast egg dish, it almost sounded unappealing. I'm so glad that I decided to make this, though, because my family gave this breakfast dish rave reviews and I'll be making it again tomorrow morning. Texturally, the eggs were almost meaty, and all the ingredients melded together to make a very tasty and hearty breakfast egg dish.  I served them with English muffins and a dollop of sour cream, and everyone—including my teenager—could not stop talking about this. I used half of 1 large red onion (1 cup diced red onion). When I make this again, I will use the whole large red onion because the onion really cooks down and in retrospect I would have liked more of the fried onion flavor, and this did not give me the dreaded onion breath. I used 2 jalapenos with ribs and seeds removed.  Next time I will use 3 jalapenos and keep a few seeds in for some heat. After cooking down the onions and tomatoes, I would say jammy would describe the texture, as all the ingredients cooked down together. I partially seeded my tomatoes and will do so again to help the final egg dish not exude any liquid. After the initial 2 to 3 minutes it took for the eggs to set, the eggs took 10 minutes on low heat to set completely.

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Linda M.

Mar 30, 2014

These spicy scrambled eggs were a nice change for breakfast and a fairly easy preparation. I was concerned that they'd pack a bit of heat since the recipe calls for including the seeds of the chiles, but I was pleasantly surprised by the mild heat it created. I used a jalapeno, so a different chile choice could definitely make it spicier.  The cumin seeds and fresh cilantro brightened the flavor of the dish.  Nice change of pace when you have a few extra minutes for some chopping in the morning. I was cooking for one so I cut the recipe in half. I used one small red onion and it yielded 1 heaping cup when diced.

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Sita Krishnaswamy

Mar 30, 2014

You will not find this spicy scrambled eggs recipe for breakfast in a regular Indian restaurant, but this would be a staple in all the wayside diners called Dhaba all over the northern part of India. It's also a staple in many homes for Sunday brunch. (It certainly was in ours.) I used 2 smaliish red onions and 3 fresh Thai green chiles, and served it with homemade parathas. Once all the veggies were cooked well, I added the eggs. It was a very tasty unde ki bhurjee. I usually like to add a pinch of garam masala to my eggs.

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Suzanne Fortier

Mar 30, 2014

This spicy scrambled eggs recipe isn't a very quick breakfast—it took about 30 minutes, start to finish—but it is easy to make and packed with flavor. I halved the recipe, as I was the only one eating, and it would have been ample for 2 people. Needless to say, I ate the whole thing myself. Ahem. The recipe calls for quite a lot of onion. It does cook down quite a bit, but it's an oniony dish. Fine with me! My local grocery store was inexplicably out of green hot peppers, so I went with one red jalapeno and removed the seeds. There was a little heat to the finished dish, but not too much. When you add the tomatoes, it only takes about 5 minutes for them to reach a jammy consistency. From the point of adding the eggs, the dish was done in 7 minutes. I think mine would have been a prettier dish had I waited longer than 3 minutes to turn the eggs. I would suggest waiting till the bottom is fairly set, then folding gently, so that you have striations of egg and vegetables, rather than the mishmash I ended up with. So mine wasn't as pretty as the picture, but with some chopped cilantro and a little bit of Sriracha squirted on top, this was a real winner.

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Shannon Parrish

Mar 30, 2014

This spicy scrambled eggs dish was delicious! The flavors were well balanced and pleasantly mild. I would imagine that the spiciness depends on the natural heat of the peppers that you use.  The toasted cumin lent an intoxicating aroma, as well as flavor, to the eggs.  I chose to serve this meal for dinner alongside warm corn tortillas and it was extremely well received. I used one poblano pepper and one jalapeno pepper, both with seeds (approximately 1 cup chopped).  Neither pepper was painfully hot or overpowering. My husband and I managed (easily) to consume it all in one sitting, but we could have shared (maybe) with a third person. I used one large red onion (3 cups chopped) and it was the perfect amount. The tomatoes did, in fact, result in a jammy consistency. Once incorporating the eggs into the pan, I cooked them for approximately 5 minutes before I folded in the cumin. I will undoubtedly fix this dish again and will search for it on the menus of our favorite Indian restaurants.

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Pat Francis

Mar 30, 2014

This spicy scrambled eggs recipe made for a flavorful and fiery plate of eggs, but they didn’t look too pretty. The cilantro on top camouflaged the murky color somewhat.   The prep time wasn’t too onerous, but I had more time to invest for lunch than breakfast, so they served well as lunch on a long weekend. The total time involved ran past half an hour to about 40 minutes, but that included toasting and grinding cumin seeds.  Obviously, commercially pre-ground cumin wouldn’t have the depth of flavor of toasted seeds, but using that would cut the time involved a bit. This was good served with some plain yogurt on the side to temper the heat from the chilies.  Since no particular type of green pepper was specified, I used one serrano and one large jalapeno. Some of the directions given in the recipe were a little difficult to parse.  The recipe seemed to be for scrambled eggs, but some of the wording made me wonder if it was supposed to be more of an omelet kind of creation. I used my largest skillet but it seemed too big for cooking the eggs properly, and the next smallest would have been small for all of the ingredients. Even with 6 eggs, the egg layer wasn’t very thick, and with a lower-than-medium heat, it wasn’t cooking enough around the edges.  It was difficult to do the initial lift and turn because the eggs were too liquidy.  After 3 minutes, it took another 2 until I was done adding cumin and folding, and the eggs were beyond set by then.  And they were more of an unattractive jumble than a fluffy scramble. I typically cook scrambled eggs over low heat, and I think my intuitive method of scrambling eggs would have worked better than attempting to follow the directions in the recipe. In the end, I think using a somewhat smaller skillet would have worked better. This made enough for three servings or two very generous portions.

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Lydia Brimage

Mar 30, 2014

For this spicy scrambled eggs recipe I used 1 red onion, which came to 1 1/2 cups after dicing, and one bird's eye chili, which is smaller, thinner, and spicier than a jalapeno. When I added the tomatoes and cooked the mixture for 5 to 10 minutes, I got a dryish jam. I added the cumin before the eggs had completely set so that it would be folded into the mixture. It was hard to tell when the egg was cooked because of the slightly muddy color caused by the tomatoes and cumin, but the dish was tasty and was quick and easy to make.

Comments
Comments
  1. Ling Teo says:

    Delish, delish – I tend to like this a little “soupy” i.e. not letting the eggs set up too much. Tip: use the large hole side of a box grater to break down the tomatoes and remove most of the skin in one go. This’ll help the juices evaporate faster.

    Interesting – this combination of eggs and tomatoes must be universal. I have Greek, Chinese, and Mexican recipes that are all pretty similar!

  2. Nayana K says:

    Anda or Egg Burji tastes great with Pau (Indian bread) and is an easy to find dish in many roadside dhabas in India. I’ve enjoyed Egg Burji best on cold mountain roads in the North. One variation is Paneer Burji, made with Paneer or cottage cheese. Simply curdle boiling milk with juice of one lime. Strain the cottage cheese, and let it drain out the whey for a few minutes. Use in place of egg in Burji. Great dish for breakfast, lunch or dinner!

  3. Priya says:

    Hi David…the spicy scrambled eggs look so delicious!! I’m missing home now. Good to see someone try out Indian food and liking it! Just a small correction: It is not Bhujia. It is Bhurji. Anda(egg) Bhurji or Ande(eggs) Bhurji. Bhujia is a crispy snack prepared using gram flour! I hope you don’t mind the correction.

    • Renee Schettler Rossi says:

      Priya, we so appreciate the correction! Apologies galore for not fact-checking the spelling as it was in the book. We’ve corrected it in the recipe above. And yes, these are ridiculously delicious, hope you try them!

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